10 Delicious Ways to Eat Your Greens
March 15, 2018

We’ve struck gold at the end of the rainbow with these drool-worthy green recipes.

Don’t get us wrong–we’re still big fans of eating the rainbow. But if there’s ever been a time to gorge on all things green, it’s now. And no, we’re not just talking about salads. In fact, there may or may not be a cocktail recipe down there somewhere.

1. Lemon Avocado Tartlets

The no-bake, better-for-you, mini tart has arrived. It’s called a tartlet, and we have a feeling you’re going to love it.

Ingredients:

For the crust:

1/4 Cup Unsweetened Coconut Flakes

1/2 Cup Chopped Almonds

1/2 Cup Pitted Dates (12-15)

2 Teaspoons Lemon Zest

For the filling:

2 Large Avocados

1/4 Cup Honey

1 Teaspoon Lemon Zest

1/4 Cup Lemon Juice

2 Tablespoons Coconut Oil, melted

Blackberries and Cranberries (for topping)

Instructions:

Blend all crust ingredients in a food processor until a sticky paste forms. Press an even layer into bottom of lined muffin tin. Place in freezer to set.

Blend all filling ingredients in a food processor until creamy.

Spoon filling in each muffin slot and place back in freezer another 3 hours.

Remove from freezer and let sit about 15 minutes. Top with berries before serving.

2. Shaved Brussels Sprouts and Quinoa Salad

With a tad bit of sweetness from the cranberries and honey, an irresistible crunch from the toasted pecans, a punch of protein from the quinoa, and a hefty load of fiber from the Brussels sprouts, this salad covers all the bases.

Ingredients:

For the salad:

1/2 Cup Quinoa, rinsed

1 Pound Brussels Sprouts, washed, trimmed, and thinly sliced

3/4 Cup Dried Cranberries

1/2 Cup Pecans, chopped

1/2 Medium Red Onion, chopped

For the dressing:

1/4 Cup Lemon Juice

1/4 Cup Extra Virgin Olive Oil

1 Tablespoon Whole Grain Mustard

1 Tablespoon Honey

Salt and Pepper

Instructions:

Add rinsed quinoa to pot with 1 cup water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook, uncovered, until water is absorbed and quinoa grains have sprouted, 15-18 minutes. Remove from heat, cover, and let sit another 5 minutes. Set aside.

While quinoa is cooking, make dressing by whisking together all ingredients.

Fluff quinoa with a fork and place in large bowl. Add shredded Brussels sprouts, dried cranberries, pecans, and red onion.

Pour over dressing, toss to combine, and season to taste with salt and pepper.

3. Creamy Brussels Sprouts Soup

Is “obsessed” too aggressive of a word to describe our feelings about this soup?

Ingredients:

1 Pound Brussels Sprouts

1 Medium Onion

1 Rib Celery

1 Clove Garlic

2 Tablespoons Butter

2 Russet Potatoes

1 Teaspoon Nutmeg

3 Cups Chicken or Vegetable Stock

1/4 Cup Cream (optional)

1 Baguette

Instructions:

Trim off and discard stems of Brussels sprouts. Wash, then roughly chop and set aside.

6. Avocado Rose Toast

Step 2: Fan out slices in a u-shape (they should still be touching each other).

Step 3: Starting from one side, curl and fold slices in.

Step 4: Continue folding into a spiral until you have achieved a rose shape.

Step 5: Use a spatula to carefully transport from the countertop/cutting board to your favorite toast.

7. Green Veggie Couscous Bowl

Because our obsession with bowl-based dinners knows no boundaries, our chefs created this stunner of a meal using the simplest of green ingredients. But the best part? There’s basically no recipe. Flex your culinary muscles by following our suggestions or mixing it up with a variety of your favorite green veggies (think sugar snap peas, spinach, Brussels sprouts, edamame, etc).

Couscous (but feel free to swap with quinoa or brown rice if gluten-free)

Korean cuisine perfected the art of the bowl waaaaay before snapping Instagram-worthy photos of your dinner ever became a thing. At its most basic, the dish consists of rice topped with a variety of veggies, proteins, and a fiery sauce. In this version, we load up on the green veggies (with a little orange, too) for a meat-free dinner of champions.

9. Cupcakes with Avocado Frosting

Step aside, chocolate. Avocado (which is clearly one of our favorite green foods) is taking center stage in the frosting world, and it’s making adults and kids alike omega happy.

Ingredients:

For the cupcakes:

1 Cup Flour

1 Teaspoon Baking Powder

Pinch Salt

1/2 Stick Butter (4 Tablespoons), softened

1/4 Cup Brown Sugar

1 Egg

1/2 Cup Milk

For the frosting:

2 Ripe Avocados

1 Lime, zested

2 Tablespoons Butter, softened

1 Teaspoon Vanilla Extract

Pinch Salt

3 Cups Powdered Sugar

2 Tablespoons Lime Juice

Instructions:

Preheat oven to 375ºF. Line muffin tin with paper.

In a mixing bowl, combine flour, baking powder, and salt.

Use a mixer to beat butter and sugar until light and fluffy. Beat in egg and milk.

Slowly add dry ingredients to wet ingredients.

Divide batter evenly and bake until golden brown, about 20 minutes.

While cupcakes are baking, prepare frosting. Use a mixer to beat avocado flesh, lime zest, and butter until smooth, about 3 minutes.

Beat in vanilla extract and salt.

Slowly add sugar and mix on low speed until well incorporated.

Add lime juice and stir to combine.

If frosting is too thin, add more sugar. If too thick, add a splash of milk.

Make sure you click “Print Recipe” on the bottom right of each recipe box. When you do that, you’ll have 4 options to choose from (Print Recipe, Copy recipe, Save PDF, and Send to e-mail). Does that work?

every recipe i try to print is the one for the avocado cupcakes. I’ve tried the quinoa recipe, the smoothie recipe, the soup recipe etc. When i click “print recipe” all of them come up as the cupcake recipe.

I thought several of these looked very good. Unfortunately whenever I clicked on “print recipe,” it always gave me the same recipe — the first one, not the others that I wanted. Also I would have liked an easily reproduced recipe for #3 (Gorgeous Green Farro Bowl) and #8 (Brown Rice Bibimbap) — though I could follow them to the main recipes and print out those pages with all the photos. That just required a lot of color ink to print. But I do appreciate the email.